Add the butter to a large pot and melt over low heat until completely melted. Add the marshmallows and stir constantly until melted and incorporated with the butter. Turn off the heat, and add the vanilla extract and stir. Add 6 cups of cereal to the pot and stir until everything is mixed together. Set aside.

Spray 2 9-inch pie pans with non stick cooking spray and divide the Rice Krispies evenly into both pans. Gently press the Rice Krispies into the pie pans so they are equal thickness across the entire pan, using oiled hands or the bottom of a cup.

Place the pie pans in the fridge for 30 minutes to 1 hour to allow the Rice Krispies Treats to set. After they have set, remove from the fridge. In two small microwave-safe bowls, add the yellow candy melts to one and the orange candy melts to the other bowl. Melt each color by microwaving in 30-second increments, stirring in between, until fully melted. Set aside.

Prepare your counter or table by rolling out some parchment paper to avoid sticking. Carefully place the pie pans upside down, dumping the now circular Rice Krispies treats onto the parchment. If the pan is sticking to the Rice Krispies, carefully take a butter knife and drag around the perimeter of the pie pan to unstick the treats.

Using a sharp knife, slice the Rice Krispies treats into 6 even slices, as if you were slicing a circular cake. This will be 3 cuts total, per pie pan.

Dip the pointed end of each Rice Krispies Treat in the yellow candy melts and scrape off any excess with a fork. Turn the slice around and dip the opposite end of the yellow-dipped triangle into the orange melts, scraping off any excess candy melts once again. Be sure to not dip the orange and yellow sides too close together, as you want the "white" piece of the candy corn to be visible. Repeat with all the slices.

Let harden on the parchment paper for at least 10 minutes before serving.